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@millionairemotors3: ♨️QUICK SALE 2018 LEXUS RX 200T ON DEAL ♨️ ~~~~SPECS RX 200T~~~~~~ ~ Engine 2.0L turbocharged inline-4 ~ Engine code 8AR-FTS ~ Displacement 1,998 cc ~ Power 238 PS (235 hp ~ Torque 350 Nm ~ Transmission 6-speed automatic ~ Drive 2WD or full-time 4WD, depending on version ~ Seats 5 ~ Fuel Petrol ~ Fuel tank 72 L ~ Height ~1,690–1,710 mm, depending on version ~ 0–100 km/h ~9.2 sec ~ Top speed 200 km/h Asking price 3.9M deposit 2M Reach us via 0115908207 #lexus #fypシ゚viral #nairobitiktokers #viral #fyp

MILLIONAIRE MOTORS MOMBASA
MILLIONAIRE MOTORS MOMBASA
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Monday 24 August 2026 14:25:47 GMT
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High-protein, high-fiber Spicy Korean-style bean and tofu salad with baked tofu cubes, edamame, black beans, crisp vegetables, and a gochujang–sesame–lime dressing. Meal-prep friendly, budget conscious, and suitable for leftovers. Ingredients: - 14 oz firm tofu, pressed and cut into 3/4-inch cubes - 1 tbsp vegetable oil - 1/2 tsp kosher salt - 1/4 tsp black pepper - 1 cup frozen shelled edamame, thawed - 1 can (15 oz) black beans, drained and rinsed - 1 medium cucumber, julienned - 1 large carrot, peeled and julienned - 4 cups napa cabbage, thinly sliced - 3 scallions, thinly sliced on bias - 1/4 cup cilantro leaves (optional) - 3 tbsp gochujang - 2 tbsp low-sodium soy sauce - 2 tbsp lime juice (about 1 lime) - 1 tbsp rice vinegar - 1 tbsp toasted sesame oil - 1 tbsp honey or maple syrup - 1 tbsp neutral oil (for dressing, optional to thin) - 2 tbsp toasted sesame seeds - 1/4 tsp crushed red pepper flakes (optional, for extra heat) - Kosher salt to taste - Freshly ground black pepper to taste Instructions: 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat 2. Toss the pressed tofu cubes with vegetable oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
High-protein, high-fiber Spicy Korean-style bean and tofu salad with baked tofu cubes, edamame, black beans, crisp vegetables, and a gochujang–sesame–lime dressing. Meal-prep friendly, budget conscious, and suitable for leftovers. Ingredients: - 14 oz firm tofu, pressed and cut into 3/4-inch cubes - 1 tbsp vegetable oil - 1/2 tsp kosher salt - 1/4 tsp black pepper - 1 cup frozen shelled edamame, thawed - 1 can (15 oz) black beans, drained and rinsed - 1 medium cucumber, julienned - 1 large carrot, peeled and julienned - 4 cups napa cabbage, thinly sliced - 3 scallions, thinly sliced on bias - 1/4 cup cilantro leaves (optional) - 3 tbsp gochujang - 2 tbsp low-sodium soy sauce - 2 tbsp lime juice (about 1 lime) - 1 tbsp rice vinegar - 1 tbsp toasted sesame oil - 1 tbsp honey or maple syrup - 1 tbsp neutral oil (for dressing, optional to thin) - 2 tbsp toasted sesame seeds - 1/4 tsp crushed red pepper flakes (optional, for extra heat) - Kosher salt to taste - Freshly ground black pepper to taste Instructions: 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat 2. Toss the pressed tofu cubes with vegetable oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper until evenly coated ... (full recipe in comments) #Recipe #cooking #foodtiktok #homemade #EasyRecipes #DinnerIdeas #mealprep Save this for later!
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